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Strawberry Pop Tart Slab Pie Recipe

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★★★★★

4.5 from 96 reviews

This Strawberry Pop Tart Slab Pie combines a buttery, flaky crust with a sweet and tangy fresh strawberry filling, topped with a smooth vanilla glaze and colorful sprinkles. Perfect for a crowd-pleasing dessert that channels the nostalgic flavors of a classic pop tart in a large, shareable pie.

Ingredients

Scale

Pie Dough

  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 cup cold unsalted butter, cubed
  • 1/4 cup ice water (add more if needed)

Strawberry Filling

  • 1 pound fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 pinch kosher salt
  • Juice from 1/2 lemon

Glaze and Topping

  • 1 cup confectioners’ sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • Rainbow sprinkles

Instructions

  1. Prepare the Pie Dough: In a food processor, pulse the all-purpose flour, sugar, and kosher salt together until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough begins to come together. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
  2. Prepare the Strawberry Filling: Wash, hull, and thinly slice the strawberries. In a large bowl, combine the sliced strawberries with granulated sugar, cornstarch, a pinch of kosher salt, and lemon juice. Stir well and let the mixture sit for 10–15 minutes to allow the strawberries to release their juices and for the filling to thicken slightly.
  3. Assemble the Slab Pie: Preheat your oven to 400°F (200°C). Roll out one portion of the chilled dough to fit a 9×13-inch baking pan lined with parchment paper. Spread the prepared strawberry filling evenly over the bottom crust. Roll out the second portion of dough and gently place it over the filling. Crimp the edges of the crust together tightly to seal the pie. Use a fork to poke small holes in the top crust to allow steam to escape. Brush the top crust with milk to promote a golden finish.
  4. Bake and Glaze: Bake the slab pie in the preheated oven for 40 minutes, checking at the 20-minute mark to ensure the steam holes remain open. Once the crust is golden brown and fully baked, remove the pie from the oven and allow it to cool completely. In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract to make a smooth glaze. Spread the glaze evenly over the cooled pie and immediately sprinkle with rainbow sprinkles for a festive finishing touch.

Notes

  • For a flakier crust, keep the butter and water as cold as possible during dough preparation.
  • If the dough is too dry, add additional ice water one teaspoon at a time to help it come together.
  • You can substitute frozen strawberries if fresh are not available, but fresh is preferred for the best texture.
  • Ensure the pie has cooled completely before glazing to prevent the glaze from melting and running off.
  • Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: Strawberry pop tart, slab pie, fresh strawberry pie, homemade pie crust, glazed fruit dessert

Find it online: https://www.cheftara.com/strawberry-pop-tart-slab-pie-recipe/